In a small glass or stainless steel mixing bowl, combine soy sauce, sherry,
garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap
and refrigerate at least 30 minutes.

In a nonstick skillet, heat oil; add chile peppers and cook over medium-high
heat, stirring frequently, until peppers are browned, about 1 minute. Remove and
discard peppers. Add peanuts and cook over medium-high heat, stirring
frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to
plate; set aside.

Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
Cook chicken over medium-high heat, stirring frequently, until browned on all
sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with
peanuts; set aside. Add bell pepper and scallions to skillet and cook over
medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.

Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add
to bell pepper-scallion mixture in skillet, with chicken and peanuts.

Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3
minutes.